Oatmeal Butterscotch Cakes


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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 178.5
  • Total Fat: 5.0 g
  • Cholesterol: 18.4 mg
  • Sodium: 235.1 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 4.2 g

View full nutritional breakdown of Oatmeal Butterscotch Cakes calories by ingredient
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Introduction

This muffin/ cupcake is lower in sugar and fat than most but still a sweet treat to be induldged in occassionally. This muffin/ cupcake is lower in sugar and fat than most but still a sweet treat to be induldged in occassionally.
Number of Servings: 12

Ingredients

    1 1/4 cups flour
    1 cup quick cooking oats
    1/4 cup brown sugar
    2 tsp baking powder
    2 tsp cinnamon
    1 tsp allspice (optional)
    1/4 tsp cardamom (optional)
    1/2 tsp baking soda
    1 large egg lightly beaten
    1 1/4 cups plain nonfat yogurt
    3/4 cup butterscotch morsels

Directions

Makes 12 cup cakes

Preheat oven 400 degrees. Mix together all dry ingredients in large bowl. In small bowl mix beaten egg and yogurt. Add egg yogurt mixture to dry ingredients and stir just until moistened. Add chips and mix through. Fill greased or paper lined muffin tins three quarters full. Bake for 18-22 minutes. Let cool for five minutes and then remove from pan to cool further.
You can also make this will fresh blueberries for an even lighter version. Substitute 1 1/2 cups of blueberries for the butterscotch chips. YUM.

Number of Servings: 12

Recipe submitted by SparkPeople user HEVER79.

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